YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served with nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
7 oz Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Steamed Asparagus
1 tsp Avocado Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the fillet and cook for an additional 2 to 3 minutes, or until it reaches your desired level of doneness.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top with the seared salmon and drizzle the entire dish with fresh lemon juice before serving.